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Challah Recipe

   
 

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     Challah

Category   Desserts - Breads
Sub Category   None
Servings   2 loaves
Preptime   20 m - 4.5 hr r
Wine/Beverage
Recommendations
  coffee and tea

Ingredients
5tsp active dry yeast
1-3/4 c warm water
2/3 c sugar
1/2 c olive oil
5 eggs (-1 for egg wash later)
1 1/2 TBSP salt
8 - 81/2 c flour
 

Instructions
1. Mix warm water and yeast. Let stand 5 minutes. (In stand mixing bowl) 2.Mix, sugar, oil, and salt into yeast. 3. Mix in 5 eggs; one at a time. 4. Add flour in 1 cup increments; mixing between additions. 5. Place dough in large oiled bowl. Cover with plastic wrap. 6. Let rise in warm place for 1-1/2 hours (until doubled in size)
7. Punch dough on floured surface. ---- CHOICE TO BE MADE ------ SECOND RISE ------ 8. Allow to rise for second time in oiled covered bowl for 1 - 1/2 hours OR Rise in covered bowl OVERNIGHT in fridge. NOTE- Overnight rise gives a richer end product, but both are good. 9. After rise, turn dough our on to floured surface and cut into 2 equal halves (one for each loaf). 10. Cut each half into 12 equal pieces. 11. Roll each piece of dough into a long rope (12 - 14 inches)
12. Pinch the six strands together and do a six strand braid. HOW TO BRAID- https-//vimeo.com/33051665 ----- DECISION ---- you may freeze the bread here, or go on to bake
13. Let rise 1-1/2 hours until loaf has doubled in size again 14. Beat egg with 1 tsp water and coat each loaf with egg wash. 15. Bake 375 for 20 minutes. Egg wash again. Turn around. Bake another 10-20 minutes (depending on your oven). 16. Let cool 15 minutes before cutting.
Serving Suggestions
Amazing french toast in morning. Great for sandwiches, etc


Originally Submitted
2/17/2018





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